And roasting malt



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L5 MAUTNER, BITTER VON MARKHOP. APPARATUS FOR DRYING AND ROASTING MALT, &c.

Patented Apr.3, 1883.

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L. MAUTNER, BITTER VON MARKHOF. APPARATUS FOR DRYING AND ROASTING MALT, 8w.

No. 275,097. Patented Apr; 3,1883.

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L. MAUTNER, BITTER VON MARKHOP.

APPARATUS FOR DRYING AND ROASTING MALT, &c.

No. 275,097. Patented Apr.3,1883.

scription of the invention, such as will enable UNITED STATES PATENT OFFICE.

LUDW'IG' MAUTNER, BITTER VON MARKHOF, ()F VIENNA, AUSTRIA-HUNGARY.

APPARATUS FOR DRYING AND ROASTING MALT, 8:10.

SPECIFICATION forming part of Letters Patent No, 275,097, dated April 3, 1883,

Application filed February 2, 1883. (No model.)

To all whom it may concern:

Be it known that I, Lnnwre M UTNER, Bitter von Markhof, a subject of the Emperor of Austria-Hungary, residing at Vienna, in the Province of Nether-Austria, in the Empire of Austria-Hungary, have invented cer taiu new and useful Improvements in Drying and Roasting Malt and other Substances and Apparatus therefor and I do herebydeclare the following to be a full, clear, and exact deothers skilled in the art to which it'appertains to make and use the same,refereuce being had to the accompanying drawings, and to letters or figures of reference marked thereon, which form a part of this specification.

All processes and apparatus employed heretofore for drying malt have the great disadvantage of not furnishing a homogeneous material.

The object of my invention is to provide a new and improved device and method for dryingmalt,whereby a perfectly uniform product is obtained and the drying and roasting can be regulated at all stages.

Figurel isa cross-sectional elevation of one of the drying-drums which I use for drying malt. Fig.2 is alongitudinal elevation of the same, parts being shown in section. Fig.3 is a cross-sectional elevation of a drum in which the malt can be dried and roasted. Fig. 4. is a longitudinal elevation of the same, parts being shown in section. Fig.5shows a sectional View of a malt-drying house. Fig. 6is a plan view of the same.

The malt is dried in a building in which the drying-drums a b c are arranged, one above the other, on three floors, A, B, and O. The drums are provided with openings for the inlet of the malt, and are constructed of wirenetting or perforated sheet metal stiffened by longitudinal ribs 0 of half-round metal.

The openings or meshes of the drums should be made as large as possible and consistent with retaining the grain in the drums.

The drums are providedwith trunnions i i, which trunnions rest in bearings fg,which are preferably made as dry bearings,which do not require any lubricating material.

The bearings y, if they are not dry bearings, are placed in the wall M, as shown in Figs. 2, 4, and 5, and are lubricated from the compartments A, B, and C, respectively adjoining the compartments A B O.

The drums are rotated by means of frictionwheels or cog-wheels mounted on shafts h, passing through openings in the walls M, which openings must be closed as completely as possible, so that no smell of the lubricating-oil, &c. can pass into the drying-chambers A B O. The doors and windows of the chambers A B O are also closed as completely as possible, so that the air can only enter into the said chambers through the pipes k l m. V

The drying process consists of three different steps. In the drum a the grain is made air-dry. In the drum 1), into which it then passes,it receives a preparatory warming, and in the drum 0 the actual drying process is effected, and, if required, the malt can also be roasted in the said drum. The green malt is charged into the drum or from-the chamber E through the chute a, which chamber E is located above the chamber A, and is used as a drying-chamber. After the malt has been airdried in the drum to it is emptied,and the malt passes through the chute 1) into the drum 1), and after it has been further dried in the same passes through the chute 0 into the drum 0. The finished product passes through the chute (1 into the chamber 1%, and can be discharged from the chute into bags, cars, &c., or upon an elevator which carries it into a storage-house.

The temperature of the air entering the different compartments must be regulated according to the process to'which the malt is successively subjected, and according to the product desired. For instance, in the compartment A the temperature should be about 104: Fahrenheit, in the compartment B from 10% to 112, and in the compartment (3 from 152 to 194 The heating apparatus S, supplying the hot air, may be of any suitable construction, and is preferably placed in the room 1) below the chamber O. The hot air from the heating apparatus must be mixed with cold air before entering the chamber 0, and this mixture of hot air and cold air preferably takes place in the room I).

and gives a product The warm air passes through the pipe at into thecl1amberO,andthen throughthe previouslywarmed malt in the slowly-revolving drum 0, and passes through the pipe l into the chamber B. If it is too warm, a quantity of cold air is admitted into the'pipe l by opening the valve a. 7 From the chamber 13 the air, after having passed through and imparted a portion of its heat to the malt in the slowly-revolving drum 1), passes through the pipe into the chamber A. If necessary, cold air is admitted through the valve 0 into the pipe 70 to reduce the temperature. From theehamberAtheairisdrawn off by the exhaust-fan V, being caused to pass through the malt in the slowly-revolving drum a, whereby the malt in the said drum will receiveits preliminary drying. The moist air is forced by the fan V into the chimney W, or, if desired, can be forced through a pipe, 20, to any other discharge-flue. The fan must have sufficient power to draw all the required volume of hot and cold air through thechambersAB O.

WVith this method of continuous drying, all loss of heat is avoided, and as the driving of the drums at I) 0, as also all manipulations required during the drying, are effected outside of the drying-chambers A B 0, all possibility of the entrance of injurious and noxious vapors into the drying-rooms is avoided. The rotation of the drums insures that the Whole of themaltcontained therein shall be uniformly dried. In order that the air shall be forced to pass through the entire body of the malt, the box (Z, Fig. 1, into which the exhaust-pipes open, has fixed to it pieces ofcloth or other pliable material, g, which are held against the surface of the drum by chains or hands 1*,surrounding the drum. The drums to I; 0 must be arranged at suitable heights above the floor, and so that they may be conveniently manipulated while emptying them.

For the production of malt to be used for the manufacture of beer according to the so-called Pilsen method, which beer is of a very light color, the simple drying, as described, above is sulficient; but for beers that are to have a darker color the malt must also be roasted.

The burning of the malt, as practiced heretofore, deprives it of many of its qualities which are of the greatest value in brewing, which often imparts a burned flavor to the beer. 1f desired, the malt can be roasted to the required degree in the drum 0 in the room 0.. For this purpose a sheet-metal shield, r, of parabolic section, is held to the drum, in the focus of which parabolic shield a heating-pipe, a, is located, which is provided with suitable valves for shutting off or regulating the heat. The said heatingpipe can be heated to the required degree, either by means of the heating apparatus S or by means of a special heater in the chamber 0. The heat radiated from the pipe at on the surface of the drum 0, inclosed between the ends of the shield, will effect the roasting of .drums the malt as the same is brought between the ends of the shield by the rotation of the drum. The parabolic shield has a slit or opening, it, which establishes a communication between the shield and the box at, which box dis connected with the exhaust-pipe 1, leading to the chamber B above. In this arrangement the pieces of cloth q, or other material, are attached to the edges of the shield t, as shown.

It is advantageous to arrange the opening 6 and the box (1 at the lower side of the shield t, in order that any grains of malt that may be drawn through the meshes of the drum by the exhaust will not fall upon the hot heatingpipe u, as the burning grain would cause objectionable odors.

As stated, all manipulations to be carried on during the drying and roasting process are effected outside of the tightly-closed chambers A B 0. Instead of three drums, only two, or more than three, may be employed without departing from the nature of this invention, according to the kind of malt to be produced and the degree of heat at which the drying and roasting is to be effected.

The above-described method of operating and the apparatus can tage not only for heating malt, but also in all cases where a moist substance is to be dried.

I am aware that it is not new in driers to employ air-chambers, together with a dampered airpassage above, behind, and at the sides of thefurnace; also, wire-gauze cylinders which revolve in the air-chambers and agitate the grain contents; also, that malt has been passed from the hopper through a gudgcon and worm into the cylinder; also, that a spiral wire channel has been formed within the drying-cylinders5 also, that a wire cylinder has been driven by a spring and gearing for the purpose of roasting coffee; also, that a wire-gauze cylinder has been combined with steam-pipes and floats; also, that have been made of perforated metal with an internal spiral flange and a perforated tubular shaft, of which the ends are fitted in stationary caps; but

What I do claim as new and of my invention is 1. The combination, with the furnace and cold-air chamber D, the superposed chambers A B G, communicating with each otherbythe pipes k Z and with chamber D by the pipe m, the cold-air pipes in chambers B (J for tempering the heat, the rotary cylinders a b c, and the highest chamber E, containing a suctionfan, all arranged substantially as shown and described.

2. In a dryingorroasting drum, the-arrangement of a sheet-metal shield, 2, of parabolic section, applied thereto at any suitable point, and having at its focus aheating-pipe, a, which is heated to such a degree that the heat radiatedfrom the pipe 20 and reflected onto the surface of the drum shall effect the roasting be used with advan- ICO IIO

of the malblying against the latter substannially as herein shown and described, and for tialiy as herein shown and described, and for the purpose set forth.

the purpose set forth.

In testimony whereof I aflix in y signature in 3. The combination, with a perforated rirypresence of two witnesses.

" ing or roasting drum, of a met-a1 shield, t, provided with a slit; or opening, t, aheating-pip'e,

46, passing through the same, and is connected with the exhaustpipe,

L. MAUTNER, Witnesses: Bitter won Mark-ho),

WILLIAM HIMING, JAMES RILEY WEAVER.

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